Alternative Methods To Preserve Sweet Red Pepper Paste Quality: Effect Of Temperaturkishe And Protective Agents
Özet
Unlike conventional methods, sweet red pepper paste was produced by various techniques using starter culTurkishes. Products from sweet red pepper paste process were stored at 37°C for 60 days. Salinity, acidity, color parameters, invert sugar, brown p
Bağlantı
https://app.trdizin.gov.tr/makale/TWpRek5qa3lNZz09/alternative-methods-to-preserve-sweet-red-pepper-paste-quality-effect-of-temperaTurkishe-and-protective-agentshttps://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/18344
Koleksiyonlar
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